We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.

You should receive a text message shortly.

Email the ingredients

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

You should receive an email shortly.

Add this recipe to your binder

This recipe is in your binder

Share this recipe

Ember-roasted sweet potatoes with maple pork belly recipe

0 ratings

Sweet potatoes get right up close with the coals in this wonderfully smoky supper. Top with crisp pork belly slices, a dollop of crème fraîche and a drizzle of fiery sriracha for a delicious barbecue spin on a jacket potato that even has the added bonus of being healthy. See method

Serves
6

10 mins to prepare and 35 mins to cook

378 calories / serving

Healthy

Ingredients

6 sweet potatoes

1 x 450g pack pork belly slices

1 tbsp maple syrup

1 tbsp soy sauce

3 tbsp low-fat crème fraîche

sriracha, to serve

handful rocket or salad leaves, to serve

Each serving contains

Energy

1595kj378kcal19%

Fat

16g23%

Saturates

6g29%

Sugars

13g15%

Salt

Method

Preheat the oven to gas 6, 200°C, fan 180°C, and light the barbecue. Wrap each of the potatoes in a double layer of tin foil. As soon as the charcoal in the barbecue starts to glow red, put the potatoes among the coals using barbecue tongs, raking them over the potatoes so they are partially buried. Cook for 20 minutes, turn over the potatoes and cook for a further 10 minutes, or until tender. Remove from the coals and set aside for 5 minutes.

Meanwhile, put the pork belly slices on a tray and cook in the oven for 30 minutes. Combine the maple syrup and soy sauce, brush over the pork and put on the barbecue for 3-4 minutes each side, until crisp, golden and cooked through. Leave to rest for 5 minutes, then cut into small chunks.

Halve the potatoes and divide the crème fraîche and pork chunks between each. To serve, drizzle over a little sriracha and garnish with the rocket or any salad leaves you have.

Tip: No barbecue? Use the oven. Roast the unwrapped spuds for 40-50 minutes. Put the pork in a foil-lined tin and cook for 20 minutes, then brush with the maple and soy and cook for a further 10 minutes.